Sheet Pan Lemon-Garlic Chicken Thighs with Cherry Tomatoes and Zucchini
Juicy chicken thighs roasted with garlic and lemon until golden, paired with tender cherry tomatoes and zucchini. This American-inspired chicken recipe (whole30), ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, lemon, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs
- 2 lemon
- 4 garlic cloves
- 3 tbsp olive oil
- 1.5 cups cherry tomatoes
- 1 medium zucchini
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp fresh rosemary
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Pat chicken thighs dry with paper towels, then season evenly with 1 tsp sea salt, 1/2 tsp black pepper, and 1/2 tbsp chopped rosemary.
- Step 2: In a small bowl, whisk lemon zest, lemon juice, minced garlic, and 2 tbsp olive oil. Toss chicken thighs in half the mixture, arranging them skin-side up on a parchment-lined sheet pan.
- Step 3: Add cherry tomatoes and sliced zucchini to the sheet pan, drizzle with remaining olive oil mixture, and sprinkle with remaining 1/2 tbsp rosemary. Roast for 25-30 minutes until chicken reaches 165°F and vegetables are tender with slightly caramelized edges.
